Vegetable Tortellini Chowder ~
This quick and hearty soup combines tender vegetables, cheesy tortellini, and aromatic spices and is perfect for warming up on chilly days.
Serve with a simple green salad and crusty bread.
Creamy Tortellini Soup Recipe
Cold weather months are the perfect time to enjoy rich and creamy soups. I Iike this chowder because it’s flavorful, satisfying, and comes together quite easily. This is the kind of comfort food that I want to eat, curled up under a blanket and watching Hallmark channel movies while it’s raining or, even better, snowing outside.
My favorite thing about this delicious soup is how forgiving it is and how easy to customize with vegetables on hand. If you happen to have some fresh spinach hanging around, that would make a nice addition. Or if you want to add a plant-based meaty component, crumbled and cooked Hot Italian sausage (I like Beyond Sausage brand) pairs well with this recipe.
Ingredients for Vegetable Tortellini Chowder
You will need the following:
- 18 ounces fresh vegan tortellini
- 2 tablespoons vegan butter
- 1/2 cup yellow onion, chopped
- 1/2 cup red bell pepper, chopped
- 4-ounce can green chiles, chopped
- 1 tablespoon garlic, minced
- 2 tablespoons all-purpose flour
- 3 cups chicken-style broth, or vegetable broth
- 2 cups potatoes, peeled and cut into 1-inch cubes
- 1 teaspoon ground cumin
- 1/4 teaspoon ground black pepper
- 2 cups half-and-half, or mild-flavored plant milk such as oat milk
- 1 cup frozen corn
Ingredient Notes
- Butter – Olive oil can be substituted.
- Fresh Tortellini – I used two (9-ounce) packages of Kitehill brand vegan cheese-filled tortellini.
- Red Bell Pepper – A red bell pepper adds a hint of mellow sweetness. Green peppers are not recommended; their bitter flavor is too overpowering for this soup.
- Green Chiles – Choose mild, hot, or fire-roasted depending on your heat preference. I like the light smokiness that comes with mild chiles.
- Garlic – You’ll need about 3 large garlic cloves.
- Chicken-Style Broth – I use plant-based Better Than Bouillon No-Chicken Base. Vegetable broth can also be used but may require additional seasoning.
- Potatoes – I used two medium-sized Russet potatoes, but whatever kind you have on hand will work. Whether you choose to peel them or not is purely personal preference; it makes no difference either way.
- Vegan Half-and-Half – I used Silk brand. Vegan heavy cream will also work for this recipe, but the richness can be a touch overpowering, in my opinion, so it’s not recommended.
- Frozen Corn – I prefer the texture of frozen corn for soups. Canned corn will work in a pinch but use whole kernel corn, not cream-style corn
Optional Toppings
This soup is pretty substantial on its own but if you want to dress it up, try adding one or more of these toppings just before serving.
- Red Pepper Flakes – Season to taste for a spick kick.
- Jalapeno Pepper – Another option for adding heat.
- Parmesan Cheese – Grated parmesan adds a nice finishing touch. I like Violife vegan Parmesan.
- Fresh Basil – Sprinkle a few strips of fresh basil over the top. A little bit goes a long way for adding bright flavor.
How to Make Vegetable Tortellini Chowder
STEP ONE: Cook the tortellini according to package directions. Drain in a colander and rinse with cold water; set aside.
STEP TWO: Set a large pot over medium-high heat and add the butter. When the butter is melted, add the chopped onion and bell pepper. Cook for 3 minutes, stirring frequently, until softened. Add the green chiiles and garlic. Continue cooking for an additional 1 minute. Sprinkle the vegetables with flour, stirring to coat.
STEP THREE: Stir in the broth and potatoes. Season with cumin and black pepper. Bring to a gentle boil, then reduce to low heat. Cover and simmer for 20 minutes, or until the potatoes are fork-tender.
STEP FOUR: Stir in the half-and-half and corn. Continue cooking for 10 minutes, without boiling, until heated through and thickened slightly. Adjust seasoning to taste and serve hot.
Frequently Asked Questions
- Can I use frozen tortellini instead of fresh? Yes, frozen tortellini or dry pasta tortellinii can be substituted for fresh cheese tortellini. Simply follow the package instructions for cooking before adding them to the chowder.
- Can I make this chowder ahead of time? Absolutely! This chowder reheats well, so you can make it ahead of time and store it in the refrigerator for up to 3 days. Just reheat gently on the stove before serving.
- Can I freeze this chowder? Freezing can affect the texture when reheated and is not recommended.
Storage
- Store leftovers in an airtight container in the refrigerator.
More Soup Recipes You’ll Love!
- Vegan Tomato Bisque
- Butternut Squash and Kale Soup
- Broccoli Cheese Hash Brown Soup
- Green Chile Cheese Soup
- Meatball Tortellini Soup
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Vegetable Tortellini Chowder
Ingredients
- 18 ounces fresh tortellini
- 2 tablespoons butter
- 1/2 cup yellow onion chopped
- 1/2 cup red bell pepper chopped
- 4- ounce can green chiles chopped
- 1 tablespoon garlic minced
- 2 tablespoons all-purpose flour
- 3 cups chicken-style broth or vegetable broth
- 2 cups potatoes peeled and cut into 1-inch cubes
- 1 teaspoon ground cumin
- 1/4 teaspoon ground black pepper
- 2 cups half-and-half or mild-flavored plant milk such as oat milk
- 1 cup frozen corn
Instructions
- Cook the tortellini according to package directions. Drain in a colander and rinse with cold water; set aside.
- Set a large pot over medium-high heat and add the butter. When the butter is melted, add the chopped onion and bell pepper. Cook for 3 minutes, stirring frequently, until softened. Add the green chiiles and garlic. Continue cooking for an additional 1 minute. Sprinkle the vegetables with flour, stirring to coat.
- Stir in the broth and potatoes. Season with cumin and black pepper. Bring to a gentle boil, then reduce to low heat. Cover and simmer for 20 minutes, or until the potatoes are fork-tender.
- Stir in the half-and-half and corn. Continue cooking for 10 minutes, without boiling, until heated through and thickened slightly. Adjust seasoning to taste and serve hot.
Nutrition
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